Lasagna Soup with Ricotta and Basil

Preparation of Lasagna Soup

1. Brown the Meat [00:13]

In a large pot with a touch of olive oil, sear the ground beef. Season with a pinch of salt and pepper and break up with a wooden spoon. Remove the cooked beef from the pan.

2. Sauté Aromatics and Seasonings [00:23]

Sauté your mirepoix with a pinch of salt, pepper, dried herbs, and Calabrian chilis. Once soft, add garlic, stir, then clear a center in the pan and add tomato paste. Let it caramelize a bit before stirring it all together.

3. Build the Base [00:35]

Deglaze with red wine. Pour in beef broth and your favorite marinara. Add back the cooked beef, stir, then throw in a parmesan rind, a sprig of thyme, and a bay leaf. Bring to a boil and let simmer.

4. Prepare Ricotta Mixture [00:48]

In a small bowl, mix together fresh ricotta, mozzarella, parmesan, fresh parsley, nutmeg, a little bit of salt, pepper, and lemon zest for brightness.

5. Cook the Noodles [00:59]

Remove the bay leaf, thyme, and parmesan rind from the soup. Add uncooked lasagna noodles, stir, and simmer partially covered until tender.

6. Finishing Touches [01:08]

Once the lasagna noodles are cooked, finish with a splash of cream and a dollop of the ricotta mixture. Add freshly torn basil and serve.